Tri 3– Week 4 Your official bulletin for all the latest resi news and events info!
Free Snacks! “What do you wish you had known when you started uni?” Students will be asked this very question in a film shoot for the new Deakin resource Unistart.
All welcome! Drinks and snacks provided. Thursday 4 December, 12-2pm Undercover near Caffeine (HF, Burwood Campus)
Resi Movie Night! Another resi movie night will be held this Friday 5th December at 8pm in the movie room. Will it be a Pixar movie or something from Disney? Come along and make your vote! Either way, it’ll be a great night!
Free movie voucher! Be the first to come to Resi Reception and answer the below question correctly and win a free movie voucher! Q. Name all 6 blocks at “The Village”
Joke of the Week Just went to an emotional wedding. Even the cake was in tiers. If you have an appropriate joke or limerick that you’d like featured in the bulletin, send it through to Amy: amylong@deakin.edu.au
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Recipe of the Week Quinoa salad with beetroot, pumpkin & persian feta Ingredients 1 bunch small baby beetroot, trimmed, scrubbed 1/3 cup Coles Brand Australian extra virgin olive oil 800g pumpkin, peeled, cut into 3cm pieces 1 tablespoon thyme leaves 400g Coles Brand white quinoa, rinsed 2 oranges, peeled, white pith removed
1 teaspoon wholegrain mustard 1/3 cup flat-leaf parsley leaves, chopped 1/2 cup walnuts, toasted, chopped 120g Persian feta, crumbled
1 tablespoon honey
Method 1. Preheat oven to 200C or 180C fan. Tear rectangles of foil and place a beetroot in the centre of each. Drizzle with 1 tablespoon oil. Season. Wrap to enclose. Bake on a tray for 40 mins or until tender and skins peel off easily. Spread pumpkin over a separate lined baking tray. Top with thyme. Season. Drizzle over 1 tablespoon oil. Toss to combine. Bake with beetroot, turning once, for 25 mins or until tender. Set aside to cool. 2. Cook quinoa following packet directions. Set aside to cool. 3. Holding each orange over a bowl to catch juice, cut either side of membrane to release segments. Squeeze remaining juice into the bowl. Shake the honey, mustard, orange juice and remaining oil in a screw-top jar to combine. 4. Cut beetroot into wedges. Toss with pumpkin, quinoa, orange segments, parsley, walnuts and feta in a large bowl. Drizzle with dressing and season.
Please direct any queries to Resi Reception at bsradmin@deakin.edu.au or via extension 17671 3